orange

King Fish with Sweet Orange Soy

Serves: 4 | Preparation Time: 10 min

Ingredients

  • 1.5kg whole Kingfish
  • 2 oranges zest and juice
  • 200ml good soy sauce
  • 2 cloves of garlic
  • 1 tbsp honey
  • 1 star anise

Instructions

Preheat your oven to 180 degrees.

Score your fish diagonally at 40mm interval on both sides.

Remove the zest from both oranges before squeezing out the juice.

Roughly cut up the remaining orange.Place the fish in a baking tray and stuff the remaining orange into the fishes cavity.

Add all the other ingredients to the tray rubbing the zest into the skin with a little salt and pepper.

Cover with foil and bake for about 25 minutes or until flesh comes away easily from the spine of the fish.

Serve with jasmine rice and drizzle with tray juices.

 

Orange meringue pie

Serves: 8 | Preparation Time: 85 min

Ingredients

  • 125ml (1/2 cup) fresh orange juice
  • 1 tbs finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 5 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1-2 tbs chilled water
  • 5 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar, extra

Instructions 

Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.

Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk.
 
Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
 
Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry.
 
Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes.
 
Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
 
Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
 
Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.
 
Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
 
Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.

Flourless orange cake

Serves: 12 | Preparation Time: 30 min

Ingredients 

  • Melted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 1 tsp baking powder 

Orange Syrup

  • 1 orange
  • 155g (3/4 cup) caster sugar

Instructions 

Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
 
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel).
 
Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
 
Place the orange in the bowl of a food processor and process until smooth.
 
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
 
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
 
Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
 
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain.
 
Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
 
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

 

Duck, Pumpkin & Orange Casserole

Serves: 2 | Preparation Time: 60 min

Ingredients 

  • 2 skinless, boneless duck breasts, about 175g each 
  • 1 tbsp vegetable oil 
  • 1 onion, thinly sliced 
  • 2 celery sticks, sliced 
  • 2 large garlic cloves, crushed 
  • 500g pumpkin, cubed into 3 cm pieces 
  • 75ml chicken or vegetable stock 
  • 1/2 red chilli, deseeded and thinly sliced (optional) 
  • 4 sprigs of thyme, leaves picked
  • 3 oranges

Instructions 

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the pumpkin and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and pumpkin are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the pumpkin around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments. 

Orange & Fennel Seed Cupcakes

Preparation Time: 40 min

Ingredients 

Cake Mix

  • 1 cup plain flour
  • 1/2 cup almond meal (can replace with another 1/2 cup plain flour)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup sugar
  • Grated zest of 1 orange
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup flavorless oil, such canola or safflower (I used about 2 tbsp less of this)

Icing

  • 1 tsp fennel seeds
  • 125g unsalted butter, softened slightly
  • 2 1/2 cups icing sugar
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • 1 tbsp sugar-coated (or regular) fennel seeds to sprinkle on top (available at Indian grocery stores)

Instructions 

Preheat the oven to 180 degrees C. Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and rub the zest into the sugar with your fingertips until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil.
 
You'll have a thick, smooth batter with a slight sheen. Spoon batter into a lined cupcake tray, filling it about 3/4 full.

Bake for 20-25 minutes or until cooked through and golden brown. Transfer to a rack and cool completely.

Icing
Beat butter at high speed with an electric mixer until light and fluffy. Sift icing sugar into bowl, then beat in orange juice.

Pipe or spoon on to top of cakes and then sprinkle a pinch of candied fennel seeds on top. Can be stored for several days in an airtight container.

Duck & Orange Casserole

Serves: 2 | Preparation Time: 60 min

Ingredients 

  • 2 skinless, boneless duck breasts, about 175g each 
  • 1 tbsp vegetable oil 
  • 1 onion, thinly sliced 
  • 2 celery sticks, sliced 
  • 2 large garlic cloves, crushed 
  • 500g small potatoes, scrubbed and halved 
  • 75ml chicken or vegetable stock 
  • 1/2 red chilli, deseeded and thinly sliced (optional) 
  • 4 sprigs of thyme, leaves picked

Instructions 

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the potatoes and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and potatoes are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the potatoes around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments.